Can I make chicken stir fry ahead of time?

Yes! Chicken stir fry is great for meal prep. Cook the recipe as directed, then cool completely before storing in airtight containers. It will keep in the refrigerator for up to 3 days. For best results, reheat in a skillet with a splash of water or broth to keep the sauce smooth.

What’s the best way to keep vegetables crisp in stir fry?

To keep vegetables crisp, stir fry them over medium-high to high heat and avoid overcooking. Cook them just until they're tender but still have a bit of bite. Also, make sure not to overcrowd the pan, as this causes steaming instead of stir frying.

Can I freeze chicken stir fry?

Technically yes, but it's not ideal. The vegetables, especially broccoli and bell peppers, may lose their crisp texture once thawed. If you do freeze it, store it in freezer-safe bags or containers for up to 2 months, and reheat gently for best texture retention.

Chicken Stir Fry – Easy Dinner

Name: Chicken Stir Fry
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1-inch cubes; Salt and pepper, to taste; 2 tbsp olive oil, divided; 2 cups broccoli florets; 1/2 red bell pepper, cut into 1-inch pieces; 1/2 yellow bell pepper, cut into 1-inch pieces; 1/2 cup baby carrots, sliced; 2 tsp minced ginger; 2 garlic cloves, minced; 1 tbsp cornstarch; 2 tbsp cold water; 1/4 cup low-sodium chicken broth; 3 tbsp low-sodium soy sauce; 1/4 cup honey; 1 tbsp toasted sesame oil; 1/2 tsp crushed red pepper flakes (optional)

Description

This easy Chicken Stir Fry recipe is a quick and healthy dinner option that combines tender chicken breast with fresh vegetables in a sweet and savory homemade sauce. Ready in just 20 minutes, it’s perfect for busy weeknights and packed with flavor, nutrition, and texture.

Ingredients

Scale

1 lb boneless, skinless chicken breast, cut into 1-inch cubes
Salt and pepper, to taste
2 tbsp olive oil, divided
2 cups broccoli florets
1/2 red bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
1/2 cup baby carrots, sliced
2 tsp minced ginger
2 garlic cloves, minced
1 tbsp cornstarch
2 tbsp cold water
1/4 cup low-sodium chicken broth
3 tbsp low-sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes (optional)

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Instructions

In a medium bowl, whisk together the cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Set aside.
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook for 3–5 minutes until cooked through. Remove chicken and set aside.
Reduce heat to medium and add the remaining 1 tbsp of olive oil. Add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until vegetables are crisp-tender (about 4–5 minutes).
Add minced garlic and ginger to the skillet. Cook for 1 more minute, stirring frequently.
Return the chicken to the skillet and stir to combine with the vegetables.
Whisk the stir fry sauce again and pour it into the skillet. Stir everything together to coat evenly.
Bring the mixture to a boil and let it cook for 1 minute, stirring occasionally, until the sauce thickens.
Remove from heat and serve hot over rice or noodles.

Notes

Use low-sodium soy sauce to keep the dish from becoming too salty.
Chicken thighs can be used instead of breast for more flavor.
Add extra red pepper flakes or sriracha for a spicier version.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat with a splash of water or broth to loosen the sauce.

Prep Time: 8 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 343 kcal
Sugar: 19 g
Sodium: 570 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 72 mg